and w that all that's left is the remaining ~100 lbs of pre-bacon pork belly curing under rub. Next weekend we'll process that into freezer
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Replying to @MorlockP
and then, at that point, we'll be 100% done w butchering for the year.
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Replying to @MorlockP
(unless we decide to eat one of the ewe's lambs come spring)
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Replying to @MorlockP
(or unless I let
@LibertyFarmNH convince me to buy another freezer and half a cow off a local farmer in our church parish)1 reply 0 retweets 1 like -
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Replying to @BrowningMachine
@BrowningMachine@MorlockP@LibertyFarmNH Bought some eggs for A/B test. Cheaper eggs noticeably missing colour, taste. Very cheap tho.1 reply 0 retweets 1 like -
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Replying to @BrowningMachine
@BrowningMachine@MorlockP@LibertyFarmNH I can't order egg dishes in restaurants anymore. Seems they all use the cheap kind.2 replies 0 retweets 1 like -
Replying to @Alrenous
@Alrenous@BrowningMachine@LibertyFarmNH what's a restaurant?2 replies 0 retweets 0 likes -
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@BrowningMachine @Alrenous @LibertyFarmNH we live so far out in the boonies :(
...although last night we drove 35 min in to city for sushi!
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